Meticulous pastry opened the proportions of biscuit that does not fall even after the refrigerator

In the cold season, it is impossible to do without warm gatherings over a cup of hot tea. And to tea drinking was even more pleasant, you can and should serve fragrant homemade pastries to the table. And today we will tell you how to make a gentle, weightless, and simply flawless Japanese Castella biscuitIt can be served to the table or used to make homemade cakes.



The ingredients listed below are designed for cooking air biscuit with the following parameters: diameter 18 cm, height 6 cm. For baking to be successful, all products must be at room temperature.

The ingredients

• 4 eggs
• 120g sugar
• 15g vanilla sugar
• 120g flour
• 40 ml of milk
• 40 ml of vegetable oil
• pinch

Preparation

1. Add vanilla sugar to the sugar and mix well. Separately mix vegetable oil with milk.
   
   
   
   
2. Now separate the proteins from the yolks. In a separate container, salt the yolks and stir with a corolla to a homogeneous mass. Squirrels slightly salted and beat the mixer, choosing the minimum speed.
   
   
   
   
3. When the proteins turn into foam, increase speed and pour sugar in three stages. After the sugar dissolves, increase the number of turns. Whip the mixture with a mixer until stable peaks form.
   
   
   
   
4. Now add the yolks. Carefully stir the shoulder blade with uniform circular movements until the mixture becomes uniform. Then add the flour and mix it.
   
   
   
   
5. To vegetable oil with milk, add a little dough (literally a tablespoon) and stir. Then stir the same amount again. Repeat the procedure again. Then send the mixture to the dough and in circular movements stir everything to a homogeneous mass for the last time.
   
   
   
   
6. Pour the dough into a parchment-papered form. Overflow slowly so that air bubbles have time to leave the mass. Straighten it. In the center, insert a wooden stick (to the bottom) and slowly draw a spiral with circular movements. This will also help to get rid of excess air.
   
   
   
   
7. Bake in an oven heated to 170 degrees for about 40 minutes. Readiness can be checked again with a wooden stick. You need to insert the product in the middle, because there it is baked last. If there is no dough on the stick, the baking is ready. Bon appetit!
   
   
   
   

Castella's biscuit is incredibly delicious. Therefore, it can be served to tea even without jam. But if you want to use it to make a cake, first wrap the biscuit in food film and place it in the refrigerator for a few hours. Although it is better to baking in a cold place until the morning.

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